Short Par 4 The Magazine Issue #2 October 2020 | Page 32

Finding the Sweet Spot

Rye is actually a favorite of mine . Rye whiskey can be very spicy . Peppery even . Especially the younger ones . The white pepper , baking spice and dark chocolate notes are right in my wheelhouse . No , I am not crazy . Yes , you can taste flavors like the ones I just mentioned . Just because you can taste things that other people can ’ t doesn ’ t mean you ’ re wrong . Your palate might pick up things others don ’ t . Same goes for your sense of smell . This is the beauty of whiskey . It ’ s an individual sport . Like golf .

Nosing and tasting whiskey is like a forced evolution for the palate . The more you smell and taste over time , the more things you pick up . Repeated sensory evaluation will educate your palate to detect those subtle differences . The nose is a key tool for picking up notes in the glass . The shnozz does not lie . Nose your whiskey from both the top and the bottom of your glass . Compare and contrast the different aromas from each . More citrus peel and dried fruit from one side . More mulled spice and oak from the other . Then taste it . If you taste a higher proof whiskey and your tongue burns a little , that ’ s just your palate telling you to add a few drops of H2O . Don ’ t worry ! Water is your friend ! Whiskies are agricultural products made from grain . That grain is rich in oils . Without those oils it would be flavorless . Insipid . In other words , vodka . A splash of water will disperse those oils to the edges of your glass , releasing the aromas and enhancing flavors . It ’ s been written that the proper way to taste a whiskey is neat ( no ice ) with some water from the local source that ’ s used to make said whiskey . Obviously , that ’ s a challenge , so bottled water will do . Taste it straight first . Then taste it again . Then add a couple of drops of water . There is no correct amount . It is all up to you .